Description

A flavorful Middle Eastern-inspired meal featuring juicy kofta meatballs, roasted veggies, and a vibrant green tahini sauce, all cooked on a single sheet pan for easy cleanup.

Ingredients

Units Scale

1 lb ground beef or lamb
1/4 cup chopped parsley
1/4 cup chopped mint
1 small onion, grated
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp paprika
Salt and pepper to taste
2 cups broccoli florets
2 cups cauliflower florets
1 red onion, sliced
2 tbsp olive oil
1/4 cup tahini
1/4 cup water
1/4 cup fresh cilantro
1/4 cup fresh parsley
2 tbsp lemon juice
1 clove garlic
Salt to taste

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Instructions

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
In a bowl, mix the ground meat, parsley, mint, grated onion, minced garlic, cumin, coriander, cinnamon, paprika, salt, and pepper until combined.
Form the mixture into small meatballs and place them on the sheet pan.
In a separate bowl, toss the broccoli, cauliflower, and red onion with olive oil, salt, and pepper.
Arrange the vegetables around the meatballs on the sheet pan.
Bake for 20-25 minutes, until the meatballs are cooked through and the vegetables are tender and slightly charred.
Meanwhile, prepare the green tahini sauce by blending tahini, water, cilantro, parsley, lemon juice, garlic, and salt until smooth.
Drizzle the green tahini sauce over the meatballs and veggies before serving.

Notes

You can substitute ground turkey or chicken for a lighter option.
Serve with pita bread or over rice for a heartier meal.
Adjust the consistency of the tahini sauce with more water if needed.

Nutrition

Serving Size: 1/4 recipe
Calories: 450
Sugar: 5g
Sodium: 480mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 25g
Cholesterol: 80mg